Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, E.-C.-Baumann-Straße 20, 95326, Kulmbach, Germany.
Anal Bioanal Chem. 2019 Oct;411(25):6697-6709. doi: 10.1007/s00216-019-02043-2. Epub 2019 Aug 10.
The adulteration of meat products by the undeclared addition of commercially available blood plasma powder is quite conceivable due to low costs, high protein contents (about 70%), and advantageous functional properties. This applies particularly to pork, which has the highest meat production rate in the European Union. Evidence of this type of food fraud has been rather difficult to identify due to the lack of appropriate analytical methods, especially when adding plasma to meat of the same animal species. Consequently, a rapid UHPLC-MS/MS method for the detection of porcine blood plasma in emulsion-type pork sausages was developed. After protein extraction and tryptic digestion in a quick and simple one-pot process, species-specific marker peptides for porcine blood cell proteins (four markers) and plasma proteins (12 markers) were measured by UHPLC-MS/MS. Emulsion-type pork sausages were produced from a variety of raw materials that differed in the age or sex of the slaughtered pigs. Sausages were spiked with 0.5, 1, 1.5, 2, 3, or 5% meat substitution by one of two plasma powders, or produced as corresponding blank samples, and subjected to different thermal treatments as full or semi-preserves. Four plasma peptides were identified for the overall sample that allowed detection down to 0.7% meat substitution from the sum of their peak areas, with 5% error probability for both false positives and negatives.
由于成本低、蛋白质含量高（约 70%）和有利的功能特性，在肉制品中添加商业上可获得的血浆蛋白粉而不进行声明是相当容易想象的。这尤其适用于猪肉，因为猪肉在欧盟的肉类产量最高。由于缺乏适当的分析方法，特别是在向同种动物的肉类中添加血浆时，这种类型的食品欺诈行为很难被发现。因此，开发了一种快速的 UHPLC-MS/MS 方法来检测乳化型猪肉香肠中的猪血浆。在快速简单的一锅法中进行蛋白质提取和胰蛋白酶消化后，通过 UHPLC-MS/MS 测定了猪血细胞蛋白（四个标志物）和血浆蛋白（十二个标志物）的种特异性标记肽。用两种血浆粉中的一种将 0.5%、1%、1.5%、2%、3%或 5%的肉替代物添加到乳化型猪肉香肠中，或作为相应的空白样品进行生产，并进行不同的热处理，如全熟或半熟。对整个样品进行了四种血浆肽的鉴定，通过其峰面积总和可以检测到低至 0.7%的肉替代物，假阳性和假阴性的错误概率均为 5%。
